1. Fry the fine diced onion in a pan. Cut the bread or buns in 1cm³ dices and put them in a large bowl.

2. Seperate the egg yolks and egg whites. Mix egg yolks, milk, parsley and spices in a mixing bowl.Now adjoin fried onions to the bread dices afterwards add also the mixture out of egg yolks, milk and spices.3. Stir the whole mass and let it alone for about 20 minutes.4. Beat the three egg whites until they are stiff and fold them carefully into the mass.5. Fill the mass on buttered aluminium foil and close the resulting package. Wrap the linen around the package and tie it on both sides with butcher’s string.
6. Boil the whole package in a big pot with saltwater for about 30-40 minutes.

7. Now take out the linen bundle and hold it immediately under cold water. Open the bundle and cut the bread dumpling in 1cm thick slices.

2 Responses to “Bread dumplings aka Serviettenknoedel”

Greetings from your friend in Portland, Oregon! 🙂 What an interesting concept:. a poached savory bread pudding of sorts. Are the egg whites not used then? I will have to try this. Working on a spaetzle post this weekend. My grandmotehr was German and she made a pasta dumpling filled with a mixture of fried onions, eggs, and cottage cheese. Do you know that dish? Best…Susan
.-= LunaCafe´s last blog ..Smoky Spanish Zarzuela with Chorizo & Emmer Farro =-.

thank you for your comment and your attention. To be honest I left out the verry important step 4 where the egg whites have to be beaten and to be folded into the mass. The missing information is now appended.

The dish your grandmother made could be a salty variation of Dampfnudeln, Germknödeln or Hefeklößen.
These three 3 recipes are similar in the ingredients that are used to prepare them. As far as we know there is an uncountable number of variations of these 3 recipes throughout Germany.
On bobbinis-kitchen.com you can find a recipe for German yeast dumplings = Hefekloesse that we have from members of our family in eastern Germany.